Fining wine without use of animals

What's your tipple? by Matt Nixson

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WINE by its very nature is not reliant on animalproducts. But for centuries, a process called fining has been used to clear the product. It involves a clarifying agent being added to bind to impurities, helping to remove them via filtration. Various additives can be used, including gelatin (made from animal skins, bone and cartilage), isinglass (made from the swim bladders of fish) and egg whites. The amounts involved in wine-making per bottle are infinitesimal but that’s no excuse if you’re proudly vegan.

And with some half a million Britons and rising taking part in Veganuary, and three million adults who say they are vegetarian or vegan, it’s worth taking note.